Thursday, May 21, 2015

Low Country Beef & Rice

Have I ever told you how much I love one dish meals?  Seriously.  They just find me and I love to make them.  I found this one in a great cookbook that I have already shared.  It's called Saving Dinner.  So Sunday was a good day to throw this one together since I had been on church assignment 1 1/2 hours away for half the day.  And just a little note, I left out the fresh, chopped tomatoes when I first made this.  They were right there in the dish drain but we were in such a hurry to eat, I forgot about them.  I added them in the next day and reheated the dish for my supper and believe me it was even better!

3/4 lb. extra-lean ground beef (I used a whole pound and it was fine.)
1 stalk celery, chopped fine (used my re-hydrated Thrive celery, already chopped.)
1 large onion, chopped (or re-hydrate some Thrive chopped onion, no tears.)
1 small green pepper, chopped (what do you think?  Yep, freeze-dried green peppers)
1 t. Cajun seasoning
1 cup oats (recipe did not specify, so I used quick oats)
3 cups brown rice (I had some Sushi rice to use up)
3 medium tomatoes, chopped--don't forget!!
2 11.5-oz. cans V-8 juice

1.  In a skillet, over medium-high heat, cook beef, celery, onion, bell pepper, and Cajun seasoning about 4 minutes, stirring frequently, until beef is brown and vegetables are tender.

2.  Blot any excess grease with a paper towel.  I didn't have any grease.

3.  Stir in oats and mix well.  Add remaining ingredients.

4.  Reduce heat to medium-low and continue to simmer, uncovered, for about 5 minutes.

Source:  Leanne Ely, "Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table," p. 148.

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